Crispy and delicious coconut bread [Cocona]

Overview

Coconut bread, which sounds like a fancy and foreign name, is actually the coconut bread made by many friends, which is the transliteration of coconut. There are many recipes for coconut bread and various shapes. In fact, they are very similar. The common feature is that they are all full of rich and charming coconut fragrance~~ I believe that there are definitely not a few people who are as obsessed with this delicious food as me, right? !If you like it, let’s make an appointment. . .

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• coconut
• egg
• high gluten flour
• low gluten flour
• milk powder
• tangzhong
• unsalted butter
• whole eggs
• yeast
• chopped almonds
• fine sugar
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Make coconut filling: Beat butter and powdered sugar until puffy and white

   

2. 2 Add eggs, milk powder, milk and coconut in turn, mix well, refrigerate for half an hour and set aside

   

3. 3 Making Tangzhong: Tangzhong is made by boiling flour and water in a ratio of 1:5. 84g soup stock = 14g flour + 70g water. Because the amount of soup stock this time is small, it will easily become mushy if cooked directly on the fire, so you can use the water-separated cooking method and cook until the batter becomes transparent

   

4. 4 Dough making: Put the ingredients except butter into the bread machine one by one, start the dough mixing process for 20 minutes

   

5. 5 Add butter and continue to select the dough program for 20 minutes

   

6. 6 After the dough is kneaded, the dough is placed in the bread machine barrel for basic fermentation

   

7. 7 When the dough ferments to 2.5 times in size, the basic fermentation is completed

   

8. 8 Take out the fermented dough and deflate it, divide it into 8 small dough pieces, and divide the coconut filling into 8 pieces

   

9. 9 After the dough rests for 15 minutes, roll it into a rectangular shape and flatten it on one side

   

10. 10 Spread coconut filling evenly

    

11. 11 Roll it up from one side and pinch it tightly. You also need to pinch both ends

    

12. 12 Cut it in half from the middle, try to cut it evenly, ~ one end needs to be cut, the other end does not need to be

    

13. 13 With the cut side facing up, try to expose the coconut filling on it. Roll up the two twists and pinch the tail tightly

    

14. 14 Load into the mold

    

15. 15 Place in a warm and humid place for secondary fermentation. Secondary fermentation is completed; brush the surface with egg wash and sprinkle with a little chopped almonds for decoration

    

16. 16 Preheat the oven to 180 degrees for 10 minutes, place the bread on the middle and lower layers, and bake for about 20-30 minutes (depending on the adjustment time of your oven)

    

17. 17 Preheat the oven to 180 degrees for 10 minutes, place the bread on the middle and lower layers, and bake for about 20-30 minutes (depending on the adjustment time of your oven)

    

18. 18 Finished product

    

19. 19 If you don’t have a submarine mold, you can make it into a heart shape or twist it into a twist shape and bake it directly on the baking sheet.